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(recipe, Matthew Amster-Burton)
This is totally delicious, which leads me to believe you can substitute like crazy and it will still be good. Walnuts for pecans, a dried chile de arbol for the fresh serrano, cider vinegar for lemon juice, coriander for cumin, whatever you like. Serve on pasta, bruschetta, or a quesadilla.
If you like, add 1/4 to 1/2 cup freshly ground Parmesan to the pesto. It'll melt nicely when added to hot pasta or tortillas. Read more about storing fresh herbs in Matthew Amster-Burton's Unexplained Bacon column.